Bruschetta Two Ways
One of the first recipes, or I should say early edible recipes, that I grew up making was bruschetta. I remember I tried it in a Trader Joe’s with their special bruschetta tomato mix and I swear it changed my life. At that moment I know I just HAD to try and recreate it, or create something just as good if not better. What’s not to like in bruschetta? There’s toasty delicious bread (who doesn’t love bread), cheese, tomatoes (or other veggies) and it all just fits perfectly in your mouth for the most amazing and irresistible bites. It’s such an easy and delicious appetizer to make whether you’re having a party and need a good appetizer or you and a friend decide you want to have a wine and cheese night!
That brings me to one of my other favorite things: having people over and feeding them. This particular recipe, or recipes rather, came about because I decided to have one of my best friends over for a much needed girls wine night. She brought the wine and I brought and made the food! I love feeding my people because it’s such an easy way to spend time with the people I love and we always have amazing conversations. It really fits in with my idea of food being the best way to bring people together. Whether that’s friends, family, partners, etc. food always has a way of playing such an important part in building and strengthening those relationships. So for this post, I have a real treat for you guys: not one, but TWO recipes. I made two types of bruschetta for this particular evening and I was very happy with how they both turned out so I hope you all love them as much as I did!
Bruschetta #1: Tomato and Goat Cheese
½ Loaf of french bread
1 Log of goat cheese at room temperature (this really makes the spreading a lot easier)
1 Container of cherry tomatoes (10 oz)
2 Cloves of garlic
2 TBSP Olive oil
1 TBSP Balsamic vinegar
Salt & fresh cracked pepper to taste
Preheat the oven to Broil.
Cut the french bread into 1 inch thick slices.
Place the bread on a baking sheet and broil for about 5 minutes or until it reaches your desired crispiness level.
While the bread is toasting, chop the tomatoes and the garlic and place in a bowl.
Add the olive oil, balsamic vinegar, salt, and freshly ground pepper and mix it all up!
Once the bread has cooled enough for you to handle, spread the goat cheese on each slice.
Spoon the tomato mix onto each piece of bread.
Bruschetta #2: Roasted Red Pepper, Mushroom, Ricotta
Other half of the french bread
1 Jar roasted red peppers
½ Cup roasted mushrooms (I will attach a quick roasting recipe just in case you don’t have these on hand)
1 Cup ricotta cheese
2 Garlic cloves
2 TBSP Olive oil
1 TSP Chili onion crunch (I think you all knew this one was bound to be in here somewhere)
1 TBSP White vinegar
Salt & freshly ground pepper
Follow the same steps for the bread as the first recipe!
Chop the red peppers, mushrooms, and garlic, and place in a bowl.
Add the olive oil, vinegar, chili crunch, salt, and pepper, and mix it all up
Spread the ricotta onto each piece of bread.
Spoon the red pepper mix over the top of each piece of bread.